This peanut butter dressing is very versatile. You can use it over fresh greens and/or rice, noodles, and cooked vegetables and potatoes. I used to make this dressing all the time, but totally forgot about it for years. Today, baked sweet potatoes on the kitchen counter, left over from last night’s roasties, were calling for it. I list what I used here in the picture, but be creative. Other vegetables good to put in are endless: tomato, lightly steamed broccoli/cauliflower, cooked potato, beans sprout, vegetarian ham, tempeh, firm tofu, any lettuce or baby greens, spinach…
Ingredients for 2 servings
Dressing: 1/4 cup peanut butter, 1/4 cup hot water, 1Tbsp soy sauce or tamari, 1 Tbsp rice vinegar, 1/2 Tbsp honey, 1 Tbsp grated ginger, dash of cayenne or a few drops of hot sesame oil (optional), crashed or halved peanuts (optional garnish)
- Measure peanut butter into a small bowl. Pour hot water. Whisk quickly until smooth. Add the rest of the dressing ingredients. Mix well.
Salad: 1 cup cooked brown rice, 1 small sweet potato, 1 scallion, 1 celery stalk, 1 small cucumber, 4 kale leaves, 1 small carrot, 1 tofu cutlet (a.k.a. thick fried tofu, 6.5 oz)
- Steam or bake sweet potato.
- Chop scallion, celery stalk small. Slice cucumber. Shred or thinly slice carrot. Remove stems out of kale leaves. I do this just by hands. Chop the leaves.
- Drain tofu cutlet. Rinse with hot water. Pat it dry. Slice 1/2″ thickness. Put soy sauce in a small plate. Dip sliced tofu in soy sauce both side. Bake them in an oven toaster until surface become dry about 3 minutes. Dip them in soy sauce again. Toast again. Cut them bite size or use them as they are.
Place all the salad ingredients in a big bowl. Pour 1/2 of the dressing all over. Mix them. Eat.